Browsing by Author "Korkmaz, Seda Dicle"

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    Antibacterial activity of Turkish honey against selected foodborne pathogens
    (Ankara Üniversitesi, 2020-09-01) Çil, Güzin İplikçioğlu; Küplülü, Özlem; Cengiz, Görkem; Korkmaz, Seda Dicle; Arslan, Buse; Gürcan, Safa; Veteriner Fakültesi
    Honey is an important animal product that is consumed by people of all ages and has become an important antimicrobial agent because it has both antibacterial properties and does not cause microbial resistance. Although, Turkey is among the most important honey producers of the world, there are not enough studies about the antibacterial activity of Turkish honey. According to their geographical area, honey exhibit considerable and variable antimicrobial activity. In this study, we investigated the in vitro antibacterial effect of honey obtained from Turkey, against Escherichia coli, Listeria monocytogenes, Salmonella Typhimurium and Staphylococcus aureus by using agar dilution, agar well diffusion and disc diffusion methods and compared the efficacy of these methods. Results showed the antibacterial effects of Turkish honey, collected from different regions against selected pathogens. Different concentrations of all honey samples displayed an antibacterial activity. Each microorganism exhibited different sensitivity to the honey tested. In addition, a significant difference was detected between the three methods for each microorganism and well diffusion method was found to be the most sensitive method.
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    Determination of phthalates in some milk products by liquid chromatography/tandem mass spectrometry
    (Ankara Üniversitesi, 2019-06-14) Korkmaz, Seda Dicle; Küplülü, Özlem; Veteriner Fakültesi
    This study was aimed to determine the presence and amount of the phthalates in yoghurt and ayran samples consumed in Turkey. For this purpose, 36 yoghurt and 24 ayran samples were used as materials in original packages collected from different markets in Turkey. The presence and the amounts of di-n-butyl phthalate (DBP), di (2-ethylhexyl) phthalate (DEHP), benzyl butyl phthalate (BBP), di-isononyl phthalate (DINP), di-n-octyl phthalate (DNOP) and diisodecyl phthalate (DIDP) were determined by liquid chromatography/tandem mass spectrometry (LC-MS/MS). The results of the analysis howed that DBP, DEHP and BBP were present in the yoghurt samples whereas DINP, DIDP and DNOP were found to be lower than the detectable limit 20 μg/kg. The lowest and the highest mounts of DBP, DEHP and BBP in yoghurt samples are 6-229, 24-122, 22-63 μg/kg respectively. The lowest and highest phthalate amounts in ayran samples are determined to be 38-59 μg/kg for DBP and 26-81 μg/kg for DEHP. According to the results, although DEHP and DBP were the main phthalate esters in all milk products that were analyzed, the phthalate values of the samples were found to be less than the limit values (P<0.001).